This post is brought to you by eureka!® Organic Bread.I have a couple of friends who don ;t love brunch. Blasphemy, right? I love a late, long, lazy brunch, when time allows. Ninety-nine percent of the time, I ;ll opt for a savory option.There ;s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.I ;ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It ;s infinitely more exciting than a pat of butter (sorry, butter!).Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread, which is made by eureka! Organic Bread. I found it at the nearest grocery store to me. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it ;s a great snack, breakfast/brunch, lunch or dinner. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Avocado Pesto ToastAuthor: Cookie and KatePrep Time: 15 minsCook Time: 5 minsTotal Time: 20 minutesYield: 4 toasts 1xCategory: BreakfastCuisine: Mediterranean★★★★★4.9 from 15 reviewsThis avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings. Scale 1x2x3x IngredientsToasts¼ cup pepitas (hulled pumpkin seeds)2 large ripe avocados2 medium cloves garlic2 tablespoons lemon juice¼ teaspoon salt, to taste⅔ cup (1 ounces) packed fresh basil leaves4 slices of eureka! Top Seed® Organic BreadOptional accompanimentsCooked eggs (fried, poached or scrambled, your preference)Halved cherry tomatoes (1 small handful per serving)Freshly ground black pepper, red pepper flakes and/or flaky sea saltInstructionsTo toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn ;t taste totally awesome yet.Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat) and/or flaky sea salt, if desired. Serve immediately.
Author: admin
Gluten-Free Banana Oat Waffles
If the state of my kitchen is any indication of my mental state (it is), I ;m a mess. Cookbook launch anticipation is getting to me! I don ;t even have a ton on promotional work on my plate yet, but I ;m simultaneously nervous, excited and anxious for you to see it in a few short weeks.About ninety percent of the recipes in the cookbook are brand new recipes that I ;ve been keeping from you for the past two years. Man, I hate keeping secrets, but they were all worth keeping!I wanted the book to be a collection of amazing, everyday recipes that would inspire you to cook every time you flip through it. Or “feel-good favorites,” as it says on the cover. Like fluffy, maple-sweetened blueberry muffins, the best homemade salsa, potluck/lunch-friendly chickpea salad, fresh veggie-packed pastas, mini peanut butter chocolate chip cookies, etc. (For more details about the chapters and special diet info, check here.)One of the very few recipes from the blog that made it into the book are my gluten-free oat waffles, since they are, hands-down, my all-time favorite waffles, and many of you feel the same. I ;ve gotten a number of requests for a banana version. I thought I could replace the pumpkin with banana in my pumpkin oat waffles, but it wasn ;t that easy.Six tries later, I ;ve finally nailed it. These waffles are fluffy, light, crisp and infused with banana flavor. They ;re also conveniently gluten free, whether you need them to be or not, and above all—delicious. Lastly, if you don ;t have a waffle maker, I have a banana oat pancakes recipe that you can make in a skillet. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Gluten-Free Banana Oat WafflesAuthor: Cookie and KatePrep Time: 25 minsCook Time: 10 minsTotal Time: 35 minutesYield: 8 waffles 1xCategory: BreakfastCuisine: American★★★★★5 from 10 reviewsThis incredible gluten-free banana oat waffles recipe requires only one kind of flour—oat flour! The waffles are delicious, easy to make, and wholesome, too. Recipe yields 8 small waffles (as shown in photos; your yield will depend on your waffle iron). Scale 1x2x3x Ingredients2 ¼ cups (200 grams) oat flour*, certified gluten-free if necessary3 tablespoons packed coconut sugar or brown sugar**2 tablespoons arrowroot starch or cornstarch***1 tablespoon baking powder½ teaspoon salt½ teaspoon cinnamon3 large eggs1 cup milk of choice (I used almond milk)Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted¾ cup mashed ripe bananas (about 2 medium)2 teaspoons vanilla extractSuggested toppings: thinly sliced banana, maple syrup or honey, nut butter and/or toasted nuts, whipped cream or coconut whipped cream…InstructionsIn a large mixing bowl, combine the oat flour, sugar, starch, baking powder, salt and cinnamon. Whisk to combine.In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, mashed banana and vanilla extract. Whisk until the mixture is thoroughly blended.Pour the liquid mixture into the dry mixture. Stir with a big spoon until combined (the batter will still have a few lumps). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your iron has a heat setting, set it to medium-dark).Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don ;t worry! Using a measuring cup, pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.Wait to check on the waffles until most of the steam has stopped billowing out the sides (this takes 5 to 6 minutes in my waffle maker). Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don ;t stack your waffles on top of each other, or they ;ll lose crispness.If desired, keep your waffles warm by placing them in a 200 degree oven until you ;re ready to serve. Repeat with remaining batter and serve with desired toppings.
Fresh Huevos Rancheros
This post is brought to you by Google Home.Huevos rancheros are the most perfect vegetarian meal. There, I said it. Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.They’re the answer any time I’m craving extra protein or a super hearty, quick meal. I can ;t resist them on a brunch menu, either. I ;ve been perfecting my huevos rancheros at home, so I ;m excited to share this recipe with you!Beans are often a component, and I bulk up my version with lighter “refried” black beans. Then, I coax extra flavor out of my fried eggs by cooking them in a generous drizzle of olive oil, which produces irresistibly crisp edges.When tomatoes are in season, I top my huevos with pico de gallo in addition to salsa, for extra-fresh flavor. It ;s definitely worth the effort if you have access to great tomatoes.Usually, I whip up huevos rancheros when it ;s just me and Cookie at home. This time, we had company in the form of a cool new product called Google Home. I ;m always looking to simplify and streamline my life and work, so I was excited when Google asked me to try it out.Google Home is my new kitchen assistant, basically. It ;s a small, sleek speaker that responds with an impressively human-like voice every time I say, “Ok Google,” or “Hey Google.” I can ask Google Home to set a timer (or multiple timers) for me—is it just me, or are your hands always messy when you go to set a timer?I can ask it to add ingredients to my shopping list, or to walk me through a recipe. “Hey Google, let ;s make banana bread.” When cooking questions come up, I just ask for the answer. “Hey Google, how many tablespoons are in 1/4 cup?”My new assistant is gracious and on-call 24/7. It will turn down the temperature of my home, via my Nest thermostat, and play music on command. I can ask it for tomorrow ;s forecast and itinerary as I ;m making dinner.I ;m only beginning to learn its many uses, but it ;s already a game changer. Instead of opening up tabs and apps to get something done, I just ask out loud. The future is now! I ;ll be showing off my new Google Home on Instagram Stories today if you ;d like to see what I ;m talking about (we ;re @cookieandkate), and you can get one here.Please let me know how this recipe turns out for you in the comments! I ;m always so eager for your feedback.Craving more hearty Mexican eggs? Check out these recipes on Cookie and Kate:Austin-style migasBreakfast quesadillasSimple breakfast tostadasChilaquiles verdesVegetarian breakfast burritos Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Fresh Huevos RancherosAuthor: KatePrep Time: 25 minsCook Time: 20 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: Mexican★★★★★4.8 from 18 reviewsThis classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary. Scale 1x2x3x IngredientsPico de gallo*2 medium ripe tomatoes, chopped (about 1 ½ cups)¼ cup finely chopped white onion¼ cup chopped fresh cilantro2 tablespoons lime juice (about 1 medium lime)¼ teaspoon fine-grain sea saltRefried beans2 teaspoons extra-virgin olive oil¼ cup finely chopped white onion¼ teaspoon fine-grain sea salt1 teaspoon ground cumin1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans¼ cup waterFreshly ground black pepper, to taste½ teaspoon lime juiceEverything else1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred4 teaspoons extra-virgin olive oil, divided4 eggs4 corn tortillas½ cup shredded Monterey Jack cheese (optional)Freshly ground black pepperOptional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauceInstructionsTo prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you ;re ready to serve.Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won ;t condense as much but it ;ll work!)In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. Set aside.To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.
Healthy Zucchini Muffins
I thought I had this zucchini muffin recipe in the bag. Make my favorite zucchini bread batter, divide into muffin cups, bake for less time—nope. The increased surface area produced slightly dense and dry muffins, which were fine for “healthy” muffins. However, I wanted fluffy, moist and thoroughly delightful muffins that just-so-happened to be healthier.So, I cross-referenced the zucchini bread recipe with my all-time favorite blueberry muffins in my cookbook. I adjusted the leavener, upped the amount of milk and switched to buttermilk for a more tender crumb. Success! These zucchini babes will make everyone happy.Cookbook launch week has been a thrill. I ;m overwhelmed, honestly. I ;m so excited that you ;re excited about the book, flattered by my fellow food bloggers ; kind words, and thankful for friends who took the time to say cheers. All that, and I ;m still a little apprehensive about sending my book baby into the world. Is this what it feels like to send a child off on a school bus for the first time?Thank you for your comments, notes and reviews; they mean so much. I hate to ask for more, but if you ;ve had a chance to make recipes from the book already, would you mind leaving a review on Amazon to share your experience soon? That might seal the deal for people who aren ;t familiar with my blog already.If you haven ;t gotten the book, I have more details about Love Real Food over here. I ;d be glad to answer any questions you might have in the comments. Lastly, I promise I won ;t go on and on about the book forever. ♥What makes these zucchini muffins healthy?Granted, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritionally redeeming than most:Unlike standard zucchini muffins made with refined all-purpose flour, these are made with white whole wheat flour. That means they’re made entirely with whole grains, but you can’t taste them because white whole wheat flour has such a mild flavor.Coconut oil or olive oil replace butter (olive oil is composed of more monounsaturated fat, and is considered to be more heart-healthy)Real maple syrup replaces refined sugar, so these muffins are naturally sweetened.Combined, you end up with hearty and delicious zucchini-flecked muffins.These muffins are easily adapted to vegan and gluten-free diets, too! See my recipe notes for details. Please let me know how they turn out for you in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Zucchini MuffinsAuthor: Cookie and KatePrep Time: 20 minsCook Time: 16 minsTotal Time: 36 minutesYield: 12 muffins 1xCategory: Baked goodMethod: BakedCuisine: American★★★★★4.7 from 62 reviewsThese healthy zucchini muffins are naturally sweetened and made with whole wheat flour! They ;re fluffy, moist and absolutely delicious, too. Recipe yields 1 dozen muffins. Scale 1x2x3x Ingredients¾ cup roughly chopped raw walnuts or pecans (optional)⅓ cup melted coconut oil or extra-virgin olive oil*½ cup honey or maple syrup2 eggs⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)1 teaspoon ground cinnamon1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine-grain sea salt¼ teaspoon ground nutmeg2 teaspoons vanilla extract1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)1 ¾ cups white whole wheat flour or regular whole wheat flourInstructionsPreheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)Add the buttermilk, cinnamon, baking powder, baking soda, salt, nutmeg and vanilla extract, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. A few lumps are ok! Gently fold in the toasted nuts now, if using.Divide the batter evenly between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
Pecan Granola Bars
This post is brought to you by the American Pecan Council.My grandmother Mimi passed along quite a few traits to me, her only granddaughter. I inherited her eyes, her name (hence the ‘e ; at the end of Kathryne), her sweet tooth, and her love for pecans, among others. I mentioned this in my cookbook, but Mimi’s family owned a small pecan tree farm, so she enjoyed a lot of pecans in her long life.When the recently-formed American Pecan Council asked me to develop a recipe featuring pecans, the answer was easy. “Challenge accepted!” I came up with these pecan granola bars, which are bursting with warm, sweet, delicate pecan flavor.I started by toasting the pecans on the stove (I’m not turning on the oven unless absolutely necessary this summer). Then, I whipped some of those fragrant toasted pecans into pecan butter, which is so good. If you haven’t tried it yet, you have been missing out.Add some maple syrup, cinnamon, oats, and chopped toasted pecans, and you’ve made a batch of wholesome and delicious homemade granola bars. I even pressed pecans into the top to highlight their supreme pecan-ness. You can skip that step if it seems like too much trouble, but I think they’re cute that way.I haven’t heard much about pecan nutrition in the past, probably because the council didn’t exist yet to spread the word. While all nuts have their own merits, I was pleasantly surprised to learn that pecans contain the highest amount of heart-healthy, anti-inflammatory flavonoids of all nuts.Pecans are also rich in monounsaturated fats, which are the same beneficial fats that you’ll find in olive oil and avocados. Compared with most other nuts, they’re higher in fiber and lower in carbohydrates, which means that these pecan bars will keep you fueled for a while. All great news for pecan lovers! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Pecan Granola BarsAuthor: Cookie and KatePrep Time: 20 minutes (plus 1 hour chill time)Cook Time: 5 minutesTotal Time: 25 minutesYield: 16 granola bars 1xCategory: SnackMethod: No-BakeCuisine: American★★★★★4.9 from 20 reviewsThese homemade pecan granola bars are a delicious snack or breakfast! Store them in the freezer and you’ll always have a wholesome snack ready when you need it. These bars require an hour-long rest in the refrigerator to set. Recipe yields 16 small (2-inch square) granola bars. Scale 1x2x3x Ingredients1 ¼ cups pecan halves (5 ounces)2 cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)1 teaspoon ground cinnamon½ teaspoon fine sea salt (if using regular table salt or salted nut butter, scale back a bit)1 cup homemade pecan butter* or creamy almond butter or peanut butter½ cup maple syrup or honey1 ½ teaspoons vanilla extractInstructionsLine a 9-inch square baker with one strip of parchment paper, cut to fit neatly across the base. The parchment paper will make it easy for you to slice the bars later.For maximum flavor, toast the pecans: In a medium skillet over medium heat, toast the pecans, stirring frequently (don’t let them burn!), until they are nice and fragrant, about 4 to 7 minutes. Transfer them to a cutting board to cool. Set aside 16 of your prettiest pecan halves for garnish, then chop the rest. Set aside.In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. Set aside.If you have made pecan butter for this recipe*, add the maple syrup and vanilla to your food processor or blender and blend to combine. If not, in a 2-cup liquid measuring cup, measure out 1 cup nut butter. Top with ½ cup maple syrup, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Add the chopped pecans and stir until they are evenly dispersed. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick nut butter, you might need to drizzle in another tablespoon of honey to help it all stick together.Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker. Cover the bottom of a flat, round surface (like a short, sturdy drinking glass) with a strip of parchment paper (see photo) and pack the mixture down as firmly and evenly as possible. Press the reserved pecan halves into the surface to create 4 even rows and 4 even columns (see photo).Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set. When you’re ready to slice, lift the bars out of the baker by grabbing both both ends of the parchment paper. Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.
Cherry Pecan Muesli
Any muesli fans out there? How about muesli haters? Muesli is typically made with raw oats, nuts and dried fruit, and maybe some spices for good measure. I ;ll be the first to admit that a lot of store-bought mueslis aren ;t awesome—the raw oats taste like horse food (yep, I said it), and the healthy oils in nuts and oats can go rancid if the muesli sits on the shelf too long.I ;m aiming to turn all the haters into muesli lovers with this recipe. Starting with raw nuts and oats from a store with a healthy turnover rate is key. Then I suggest you commit muesli blasphemy—mix in a tiny drizzle of maple syrup and coconut oil, and toast the ingredients in the oven to maximize the flavor and minimize the horse food effect. This is healthy homemade cereal that you ;ll actually want to eat!The inspiration for this muesli came from Pinch of Yum’s photography workshop. Lindsay and her team served Minneapolis-made Seven Sundays muesli for breakfast, with a beautiful spread of fruit and toppings to choose from. The hard part was not eating the muesli before I was done photographing it.I fell in love with Seven Sundays ; cherry, pecan and vanilla combination, so I just had to recreate it. I can ;t say I made an exact replica of their muesli, but it ;s delicious regardless. Muesli is very flexible, so you can easily change it up—see the recipe notes for suggestions. As always, please let me know how you like it in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Cherry Pecan MuesliAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesYield: 12 servings 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★5 from 8 reviewsThis cherry pecan muesli recipe will make you look forward to breakfast! It ;s made with oats, coconut, pecans, dried cherries, and a touch of maple syrup. Recipe yields about 6 cups muesli, enough for 12 (½-cup) servings. Scale 1x2x3x Ingredients4 cups old-fashioned rolled oats (certified gluten-free if necessary)1 ¼ cups chopped raw pecans1 cup large, unsweetened coconut flakes or shredded unsweetened coconut½ teaspoon salt½ teaspoon ground cinnamon2 tablespoons maple syrup1 tablespoon melted coconut oil1 tablespoon pure vanilla extract½ cup chopped dried cherriesInstructionsPreheat the oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, pecans, coconut, salt and cinnamon. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Don ;t add the dried cherries yet; we’re saving those for later.Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 13 to 15 minutes. Let the muesli cool to room temperature and stir in the dried cherries.Store cooled muesli in a freezer-safe bag with the air squeezed out. It will keep well at room temperature for about 1 month, but keeps best in the freezer (no defrosting necessary; just let your bowl of frozen muesli and milk rest for a few minutes before eating).
Overnight Oats (Recipe & Tips)
I’ve been making batch after batch of overnight oats, and taking notes. Overnight oats are a healthy, make-ahead breakfast option, but they’re not always enticing enough to get me out of bed.I’m sharing my best tips and my favorite overnight oats recipe today. Ready? These overnight oats are legitimately delicious, and so easy to make!Overnight oats are typically served chilled, straight from the refrigerator. That makes them perfect for warmer months, but you can certainly enjoy overnight oats year-round.Overnight oats keep well in the refrigerator for up to five days. So, prepare your oats on Sunday night, and you ;ll have breakfast covered for the workweek.How to Make the Best Overnight OatsI make my overnight oats with old-fashioned rolled oats, toasted or regular. Then I add chia seeds for a more pudding-like texture and more fiber, and a spoonful of nut butter to make them extra creamy. (Would you believe that one serving of these overnight oats contains nearly half of your daily fiber requirements?)Here ;s what you ;ll need to make overnight oats:Oats: You can ;t make overnight oats without oats! Overnight oats are typically made with plain old-fashioned oats. I actually prefer to make overnight oats with homemade muesli instead, which is made with toasted old-fashioned oats, nuts and dried fruit. The muesli offers more texture and flavor.If you want to go the easier, more traditional route, simply use old-fashioned oats and add a dash of cinnamon. Don ;t use instant or quick-cooking oats, because those will turn to complete mush.Chia Seeds: Technically, these are optional, but I love how chia seeds absorb moisture and make the final product more creamy and luscious. Chia seeds contain healthy omega-3 ;s and, like oats, lots of fiber.Nut butter: Almond butter or peanut butter makes these oats even more creamy, while adding delicious savory, nutty flavor.Milk of choice: You can use your favorite milk here (almond milk, coconut milk from a carton, homemade cashew milk, homemade pecan milk, oat milk or cow ;s milk). I suppose you could use water instead of milk, but the final result won ;t be quite as creamy or flavorful.The amount of liquid is key to the final consistency—I like my overnight oats really thick and creamy, with concentrated flavor. If you prefer a looser consistency, add a little more milk.Fruit: Now that we ;ve formed the base of the oats, I like to add fruit. If you ;re following my formula with just 1/2 cup milk and using a fruit that stores well for a few days (as in, sliced strawberries, not sliced bananas or apple), you can go ahead and toss the fruit on top of the oat-and-milk mixture.In fact, you can top the oat mixture with frozen raspberries or blueberries and they ;ll defrost overnight. (Don ;t try this with frozen strawberries or other large chunks of frozen fruit; they release too much water). Or, you can wait to top your oats with fruit before serving.Optional sweetener: Overnight oats are generally sweet enough for me as-is. However, add a drizzle of sweetener if that makes your oats more enticing!That ;s it! Go forth and make overnight oats to last you through the week. Please let me know how your overnight oats turn out in the comments below!If you ;re interested in more healthy, make-ahead breakfasts, check out my favorite chia seed pudding, baked oatmeal recipe and apple steel-cut oatmeal.In my cookbook, don ;t miss the toasted coconut muesli (page 2), apple crisp breakfast parfaits (page 7) and carrot cake breakfast cookies (page 26). With so many options, you won ;t want to skip breakfast.Watch How to Make Overnight Oats Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Overnight OatsAuthor: Cookie and KatePrep Time: 5 minutesCook Time: 0 minutesTotal Time: 5 minutesYield: 1 serving 1xCategory: BreakfastMethod: OvernightCuisine: Gluten free★★★★★4.7 from 38 reviewsHere ;s my favorite recipe for overnight oats! Feel free to make it your own. Overnight oats are a simple, healthy breakfast that you can make ahead for busy mornings. The recipe below yields 1 serving, so make as many servings (each in a separate jar) as you ;d like. Overnight oats will keep for up to 5 days in the refrigerator. Scale 1x2x3x Ingredients⅓ cup homemade muesli, or ⅓ cup old-fashioned oats plus ¼ teaspoon ground cinnamon1 tablespoon chia seeds1 tablespoon almond butter or peanut butter½ cup milk of choice for a very thick consistency, or up to ⅔ cup milk for a lighter consistency½ cup fruit (I like fresh or frozen blueberries or raspberries, or sliced fresh strawberries)Drizzle of maple syrup or honey, if desiredInstructionsIn a jar or bowl (a working jar or 1-pint mason jar is perfect), combine the muesli (or old-fashioned oats and cinnamon), chia seeds and nut butter. Add a splash of the milk and mix the nut butter into the oats. Then add the rest of the milk and stir to combine.Top with your fruit of choice. (If you used more milk than ½ cup and you want your fruit to stay on top, wait to top the oats until you ;re ready to serve. If you ;re using fruit that doesn ;t store well, like sliced apple or banana, wait to top the oats until you ;re ready to serve.)Place the lid on the jar and refrigerate overnight, or up to 5 days. When you ;re ready to serve, add a drizzle of maple syrup or honey if you ;d like, and enjoy chilled.
How to Make Applesauce
Forget everything you ;ve ever disliked about store-bought applesauce. This homemade applesauce recipe tastes like the inside of an apple pie!Applesauce is very easy to make and requires just a few basic ingredients. In its most basic form, you ;ll need apples, water and sweetener.I add cinnamon for some autumnal spice, but you could leave it out and/or add other warming spices like ginger, nutmeg, or clove. Then, add a tiny splash of apple cider vinegar or lemon juice to liven it up. Ta da! Meet the best applesauce you ;ve ever had.I use maple syrup (or honey) instead of plain sugar to naturally sweeten my applesauce. Bonus? With liquid sweetener, you can easily add more to taste at the end, so you won ;t risk ending up with too-sweet applesauce.If you ;re a fan of tart applesauce or if you ;re using particularly sweet apples, you can leave out the sweetener altogether for no-sugar-added applesauce.Uses for Homemade ApplesauceHomemade applesauce is a healthy and delicious snack on its own. What else can you do with applesauce?Serve it on ice cream like it ;s an apple crisp.Pile homemade applesauce onto toast with almond or peanut butter.Swirl it into your oatmeal.Layer applesauce between yogurt and granola for an apple parfait and people go wild. The apple crisp parfaits in my cookbook were a favorite with my recipe testers.Chunky or Smooth Applesauce, you pick!I love the texture of chunky homemade applesauce, but you can blend it smooth if you prefer. Since this applesauce is thick, you ;ll have better luck with your food processor than an immersion blender.Bottom line, this applesauce is a fun and easy recipe to make. It ;s apple season, so let ;s get to it!Please let me know how it turns out for you in the comments. Your feedback is so important to me.Extra apples? Check out my apple steel-cut oatmeal, apple muffins, gluten-free apple crisp, and favorite green salad. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade ApplesauceAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: 4 cups 1xCategory: SideMethod: StovetopCuisine: American★★★★★4.8 from 12 reviewsLearn how to make delicious homemade applesauce! This easy applesauce recipe can be chunky or smooth. It ;s also naturally sweetened with maple syrup or honey, to taste. Recipe yields about 4 cups. Scale 1x2x3x Ingredients1 ½ pounds Gala apples (or any other variety of sweet red apple, about 4 medium)1 ½ pounds Granny Smith apples (or Golden Delicious, about 4 medium)⅓ cup water2 tablespoons maple syrup or honey, more to taste2 teaspoons ground cinnamon2 teaspoons apple cider vinegar or 1 tablespoon lemon juiceInstructionsPeel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless steel saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in your food processor.Stir in the vinegar. Adjust to taste as necessary—for sweeter applesauce, stir in more maple syrup (I usually add 2 tablespoons); for more spice, add more cinnamon; for more complexity, add another teaspoon of vinegar.Serve warm or chilled; let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Leftover applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.
Pumpkin Pancakes
Happy Sunday! I ;m sharing these fluffy whole wheat pumpkin pancakes too late for breakfast this morning, but the recipe has actually been available here since 2010. It ;s actually one of my oldest recipes, and one of my favorites for fall.These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don ;t send my blood sugar spiraling out of control like the regular kind.This recipe taught me a lot about making pancakes from scratch. It inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I ;ve made these pancakes for my family on Thanksgiving morning and they were a big hit.I never felt like the old photos did these pancakes justice, so I ;m sharing the recipe again today. I updated the recipe notes and added nutrition information while I was at it. Pumpkin pancakes for dinner, anyone? 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Wheat Pumpkin PancakesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.9 from 46 reviewsThese healthy pumpkin pancakes are so fluffy, you won ;t believe they ;re 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It ;s naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers. Scale 1x2x3x Ingredients1 cup white whole wheat flour or regular whole wheat flour1 tablespoon baking powder½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)¼ teaspoon nutmeg¼ teaspoon salt1 cup milk of choice⅓ cup pumpkin purée1 egg2 tablespoons maple syrup or brown sugar½ teaspoon vanilla extract2 tablespoons melted butter or coconut oilInstructionsIf you ;ll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).If you ;re not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It ;s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
Homemade Bircher Muesli
The holidays are closing in on us fast, and my pants are already snug (mashed potatoes, I ;m looking at you). I ;ve been perfecting this Bircher muesli recipe since I finally figured out how to make overnight oats tasty.If you ;re looking for ways to keep your cravings and energy level in check this holiday season (who isn ;t?), I hope this Bircher muesli recipe will be a big help. It ;s basically overnight oats with fresh apple and applesauce, oats, raisins, nuts and nut butter.Bircher muesli is a healthy make-ahead breakfast that tastes like a holiday treat. Bonus? It ;s very easily made vegan and/or gluten free, if need be.Bircher Muesli HistoryBircher muesli was created in the early 1900s by a Swiss physician named Maximilian Bircher-Benner. He claimed to have cured his own jaundice by eating raw apples, and encouraged his patients to eat raw fruit and vegetables to cure their ailments.Bircher-Benner ;s original recipe was inspired by a “strange dish” that he and his wife were served while hiking in the Swiss alps. His recipe called for lots of fresh apple with a small amount of oats, lemon juice, nuts, cream and honey. He served it to his patients as a healthy appetizer before most meals.His concept reminds me of my mom ;s advice when I was little. When I complained that I was hungry before dinner, she always told me to go eat an apple!The Best Bircher MuesliMy version is more similar to my overnight oats recipe than Bircher ;s original. I use more oats, almond milk instead of cream, and add a spoonful of almond butter for a creamy texture.I also added a couple tablespoons of homemade applesauce for extra apple flavor. Store-bought applesauce will work, too, but homemade takes this recipe to the next level. It ;s a nice snack to have around, too.My Bircher muesli is thick and satisfying. It ;s a breakfast that I look forward to eating in the mornings, and it keeps me going until lunchtime.Please let me know how you like it in the comments! And if you ;re craving an equally wholesome but warm apple breakfast, don ;t miss my apple steel-cut oatmeal. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade Bircher MuesliAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 0 minutesTotal Time: 10 minutesYield: 1 serving 1xCategory: BreakfastMethod: RefrigeratorCuisine: Swiss★★★★★4.6 from 8 reviewsThis bircher muesli recipe is so delicious! It ;s a healthy way to start the day. Recipe yields 1 serving; I recommend making these oats in multiples of 2 in order to use up 1 apple while making and then 1 more apple for serving. Scale 1x2x3x Ingredients⅓ cup old-fashioned oats1 tablespoon raisins or dried cranberries or cherries¼ teaspoon ground cinnamon1 tablespoon almond butter or peanut butter2 tablespoons homemade applesauce or store-bought applesauce⅓ cup milk of choice (I used almond milk), plus extra for serving (optional)1 medium Granny Smith or Honeycrisp apple, preferably organicChopped pecans, walnuts or almondsDrizzle of honey or maple syrup, if desiredInstructionsIn a jar or bowl (a 14-ounce working jar or 1-pint mason jar is perfect), combine the oats, raisins, cinnamon, nut butter and applesauce. Stir to combine. Then add the milk and stir to combine.Grate half of the apple, then stir the grated apple into the oatmeal (if you ;re making multiple jars, just use 1 grated apple for 2 jars, and so on).Place the lid on the jar and refrigerate for at least 30 minutes, or up to 5 days. When you ;re ready to serve, chop the remaining ½ apple into matchsticks. Top the oatmeal with the fresh apple, a splash of milk and/or a drizzle of honey (both optional). Enjoy chilled.